Sole With Lemon and Capers - Bonnie Stern

Ingredients

• 4 sole fillets
• salt
• fresh ground black pepper
• 2 eggs, beaten
• 1/2 cup flour
• 3 tablespoons olive oil or butter
• 1/3 cup lemon juice
• 2 tablespoons capers, rinsed
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   Rinse the fillets and pat dry. Lightly season with salt and pepper.

2. 2

   Dredge fillets in flour, then dip into the beaten egg. Re-dip into flour.

3. 3

   Heat oil in a large skillet and cook fish for about 3 minutes on each side. Remove to a plate and keep warm.

4. 4

   Drain any excess oil from the skillet. Return to the heat, adding the lemon juice and capers. Deglaze the pan while scraping any browned bits into the sauce.

5. 5

   Remove from heat and add the pepper and parsley. Pour over fillets and serve.